GRILLED SHELL STEAKS WITH SOY SAUCE AND RICE WINE MARINADE AND SHIITAKE MUSHROOMS (for four)

For the marinade:

2-1/2 tablespoons soy sauce

1-1/2 tablespoons Chinese rice wine or sake

1 tablespoon sugar

For the steak and mushrooms:

two 2 pound shell steaks, about 1-1/2 inches thick, trimmed

3 tablespoons safflower or corn oil

1 pound fresh shiitake mushrooms, stems discarded and caps sliced thin

12 garlic cloves, flattened with the side of a cleaver and sliced thin

½ cup chicken broth

2 tablespoons Chinese rice wine or sake

1 tablespoon soy sauce

watercress sprigs for garnish

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1. Make the marinade. In a small bowl, stir together the soy sauce, rice wine and sugar until the sugar is dissolved.

2. Put the steak into a shallow dish just large enough to hold it, pour the marinade over it and let the steak marinate, covered, at room temperature, turning it once, for 30 minutes. In a wok or large heavy skillet heat the oil over high heat until it is hot but not smoking and in it stir-fry the mushrooms and garlic for 1 minute.  Add the broth and the rice wine and stir-fry the mixture until the mushrooms are softened and the liquid is evaporated.  Stir in the soy sauce and keep the mixture warm.

3. Prepare the grill for cooking. If using a charcoal grill, open the vents in the bottom of the grill, then light the charcoal.  When the charcoal turns grayish white (about 15 minutes after lighting), hold your hand 5 inches above the rack.  When you can hold your hand there for just 3 to 4 seconds, the grill is medium-hot.  If you are using a gas grill, heat the burners on high, covered, then reduce heat to moderate.

4. Grill the steak, the marinade discarded, on a lightly oiled rack set 5 to 6 inches over glowing coals, turning once, until an instant-read thermometer inserted horizontally 2 inches into the meat registers about 120* for medium-rare meat, about 8 minutes per side.

5. If you are not able to grill outdoors, steaks can be cooked in a hot, lightly oiled, ridged grill pan over moderately high heat, turning once, for the same time period.

6. Transfer meat to a cutting board and let it stand for 5 minutes. Cut the steak across the grain into thin slices, transfer the slices to a platter and serve them topped with the mushrooms and garnished with watercress.

 

adapted from Gourmet Magazine, June, 1993